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Tunisian vegetarian recipes

7 Tunisian vegetarian recipes, each written for this site and each saying what its method turns on.

Assidat Zgougou, sourced from Tunisia. The pine seed is ground and then strained through muslin, because the husk will never soften. vegetarian.
Bambalouni, sourced from Tunisia. A hole is pushed through with the thumb and widened by spinning it on the finger, so the ring is thin and uneven. vegetarian.
Lablabi, sourced from Tunisia. The bowl is built at the table on torn bread, and the broth is ladled over it to order. Egg, vegetarian.
Makroudh, sourced from Tunisia. The filled rope is cut on the diagonal, which is where the diamond shape and the name come from. vegetarian.
Matbucha, sourced from Tunisia. Cooked down for three hours until the oil separates and the colour goes from red to brick. vegan.
Mesfouf, sourced from Tunisia. Steamed three times with the grains rubbed between the hands in between, and finished sweet rather than savoury. vegetarian.
Ummak Huriyya, sourced from Tunisia. The carrots are boiled and then crushed with a fork, not grated raw — it is a warm salad, closer to a mash. Egg, vegetarian.

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